Hungarian Tart is a soft biscuit like treat spread with jam then sealed with a crumbly top layer. Despite its name this treat has no association with Hungarian cuisine but remains a South African favorite. It is much like Streusel -minus sugar in the topping. Amma used to make Hungarian tart mostly for Diwali or when we were expecting visitors.

Amma's Recipe was sourced from one of the local Newspapers. A similar recipe does appear in Indian Delights but I am not sure of the original source of this recipe.

Amma's Hungarian Tart recipe uses both oil and butter and results in a soft biscuit like texture for the base. It I also firm enough to grate over forming the top layer of the Hungarian Tart. Amma mostly made Hungarian Tart with mixed fruit Jam, the result was red Hungarian tarts. You may also use the jam flavor of your choice. I have used a black berry jam which accounts for the deep violet color.

1. Sift the Flour. Add Baking powder.
2. Beat the Butter and sugar. I prefer using icing sugar rather than granulated sugar.This results in a smooth biscuit dough.
3. Add vanilla essence and oil to the butter and sugar. Then add beaten eggs.
Combine the butter mixture with the flour to form a soft pliable biscuit like dough.If it is too sticky-add a little more flour until it is manageable.
4. Break apart into two pieces. Roll one portion into a square form. Use knife to cut out straight edges, this well help give the Hungarian tart a neat shape and less wasted edge pieces when cooked. It is best to roll the dough on parchment (baking paper) then transfer onto a baking tray.
5. Spread Jam over the rolled dough.

6. Grate the second piece of dough over the jam. Bake at 180 degrees Celsius for 15 minutes.
7. Allow to cool then cut into squares.

If you have tried this recipe or have any queries then feel free to leave a comment below.

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